Cream 1 cup of softened unsalted butter and ¾ cup of granulated sugar in a bowl until light and fluffy, about 3-4 minutes.

Add 1 teaspoon of pure vanilla extract and mix until combined. Gradually fold in 2 cups of all-purpose flour until dough forms.

Shape the dough into a rectangle on parchment paper, about ¼-inch thick, and spread a thin layer of raspberry preserves on top, leaving a border.

Roll the dough tightly from the long side into a log, wrap in plastic wrap, and refrigerate for at least 1 hour.

Preheat the oven to 350°F (175°C). Slice the chilled log into ¼-inch rounds and place on parchment-lined baking sheets.

Bake for 10-12 minutes until edges are lightly golden, then cool on baking sheets for 5 minutes before transferring to a wire rack.